TX 

740 
L5 


AGRICULTURE 


1  I 


NINETY- NINE, 

SALADS  and  How 

to  Make  Ibem,  with 

Rules  for  Dressing  &  Sauce 


SHREVE  &  CO. 

GOLD  AND 
SILVER  SMITHS 

Market   and   Post   Streets, 
SAN   FRANCISCO. 


I   MP.P 


L 


\NINETY~NINE, 
S  ALADS  #//*/  /fo^ 

/^  Make  Them,  -with 

Rules  for  Dressing^  Sauce 


SHREVE  &  CO. 

GOLD   AND 
SILVER   SMITHS 

Market  and  Post  Sts.  SAN   FRANCISCO. 


SHREVE    &    CO.,    SAN    FRANCISCO. 


.       .    COPYRIGHTED  1897    .       . 


BY    LIVERMORE    &    KNIGHT    CO. 


PROVIDENCE,     R. 


AGRICULTURE 
GIFT 


LS 


List  of  Salads,  j_  ; 

American  Salad  .  .  .  .  .23 

American  Corn  Salad,  Mrs.  Marshall      .  .  .56 

American  Corn  Salad,  Sauce  for  .  .  -57 

Anchovy  Salad   ......  9 

Apple,  Chestnut  and  Celery  Salad  .  .  -55 

Apple  and  English  Walnut  Salad  ...         54 

Apple  and  Onion  Salad  .  .  .  .  .54 

Artichoke  Salad  .  .  .  .  51 

Asparagus  Salad  .....         37 

Aspic  Jelly  for  Salads     .....         48 

Banana  Salad      .  .  .  .  .  51 

Banana  and  Orange  Salad  .  .  .  .50 

Beef  Salad          ......         26 

Beet  Salad          ......          6 

Bread  Salad        ......         23 

Brussels  Sprouts  and  Chestnut  Salad       .  .  .49 

Cabbage  Salad,  No.  I     .  .  .  .  17 

Cabbage  Salad,  No.  2     .  .  .  .  .17 

Cauliflower  Salad  .  .  -  .  .21 

Celery  Salad       ....  .22 

Cerveau  Salade  ....  -43 

Cherry  Salad       ......         34 

Cheese  Salad       ......         18 

Chestnut  Salad   ......         34 

Chestnut  Salad   ......         41 

Chicken  Salad    ......         38 

Chicken  Aspic  Salad       .  .  .  .  .47 

Chicory  Salad     ......         33 

Cooked  Dressing,  No.  I  .  .  .  .  3 

Cooked  Dressing,  No.  2  .  .  .  .3 

831 


Cos  Lettuce  Salad,  Salade  de  Romaine  .         40 

Crab  Salad          ......  9 

Cucumber  Salad,  No.  I  .  .  .14 

Cucumber  Salad,  No.  2  .  .  .  .14 

Daisy  Salad        ......         15 

Dandelion  Salad  .  .  .  .  .40 

Egg  Salad  ......  6 

Egg  Plant  Salad  .....         25 

Endive  Salad      .  .  .  .  .  31 

English  Walnut  Salad     .....  7 

English  Walnut  and  Chicken  Salad         .  .  .41 

English  Walnut  and  Water  Cress  Salad  .  .  7 

French  Dressing  .....  4 

Frog  Salad          ......         30 

German  Salad     .  .  .  .  .  .13 

Grape  Fruit  en  Mayonnaise         .  .  .  .25 

Imperial  Salad    .  .  .  .  .  -37 

Italian  Salad       .  .  .  .  .  .31 

Japanese  Salad,  Mrs.  Rorer        .  .  .  -55 

Jardiniere  Salad  .  .  .  .  .12 

Jellied  Tongue  Salad       .  .  .  .  -47 

Kale  Salad          ......         25 

Lamb  Salad         ......         35 

Lambs'  Tongue  Salad     .  .  .  .  .26 

Lettuce  Salad     ......         33 

Lima  Bean  Salad  .....         24 

Lincoln  Salad,  Mrs.  Lincoln       .  .  .  .29 

Lincoln  Salad,  Cream  Dressing  for         .  .  .         29 

Lobster  Salad     ......         38 

Magenta  Salad    ......         42 

Mayonnaise  Dressing      .....  5 

Mayonnaise  of  Sweetbreads         .  .  .  39 

Normandy  Salad,  Mrs.  Lincoln  .  .  .  .10 

Okra  and  Sweet  Pepper  Salad    .  .  .  .36 

Onion  Salad — Bermuda  .  .  .  .  .40 

Orange  Salad      ......         50 


Oyster  Salad  -         28 

Oyster  Plant  Salad          .  .         1 1 

Peppers  in  Salads            ...  .19 

Potato  Salad,  No.  I        .             .             .  15 

Potato  Salad,  No.  2        .             .             .  .16 

Potato  a  la  Parisienne     .  ...         44 

Prince  Salad        .  .         24 

Rabbit  Salad      ...  .22 

Radish  Salad      .  .             .         56 

Rice  and  Mutton  Salad                .  .52 

Rules  for  Salad  Dressings            .             .  .             .           I 

Russian  Salad     .  .12 

Salade  de  Veau,  No.  I    .             .             .  -53 

Salade  de  Veau,  No.  2    .             .             .  .             -54 

Salmon  Salad      .             .             .             .  .             .10 

Salsify  in  Salads              ...  .18 

Sardine  Salad     .  ...         28 

Sauce  Tartare     ...  4 

Scallop  Salad      .  .         46 

Scallop  and  Tomato  Salad           .             .  .             .46 

Shad  Roe  Salad               .  .             .         27 

Shrimp  Salad      ...  •         *9 

Spinach  Salad     ....  •         32 

String  Bean  Salad            .             .             .  .             .42 

Swedish  Salad    ......         53 

Sweet  Potato  Salad         ...  .21 

Tomato  Aspic  Salad,  No.  I                      .  .             .44 

Tomato  Aspic  Salad,  No.  2                      .  .             -45 

Tomato  Baskets  for  Salads           .  .         20 

Tomato  and  Cucumber  Salad      .             .  .20 

Truffle  Salad       .             .  8 

Vegetable  Jelly  Salad     .  .         49 

Water  Cress  and  Apple  Salad      .  32 
White  Bean  Salad           .....         36 


Certain  Rules. 

Certain  rules  for  salad  dressing  are 
well  to  observe. 

First:  Have  suitable  ingredients  and 
condiments. 

Second:     Mix  carefully. 

Third:     In  regular  order. 

Fourth :     Serve  most  salads  very  cold. 

Fifth:  Mix  very  quickly  with  silver, 
china,  glass  or  wooden  utensils. 

Sixth:  Garnish  with  something  that 
will  afford  a  contrast  and  at  the  same  time 
be  suitable  to  eat. 

Seventh:  In  serving  salads,  serve  rich 
salads  for  luncheon  and  supper.  Serve  light 
salads  for  dinner  or  for  tea. 

In  America  we  are  apt  to  use  may- 
onnaise dressing  for  everything,  but  in 
England  and  France,  they  serve  French 
dressings  with  fish  or  fowl  and  most  vege- 
tables. Cauliflower  and  tomatoes  are  nice 
with  mayonnaise  dressing. 

In  the  dressing  no  flavor  should 
predominate. 

When  a  salad  is  served,  no  oil  should 
ever  remain  at  the  bottom  of  the  bowl. 


Cooked  Dressing. 

No.  i. 

Three  eggs,  two  teaspoonfuls  of  salt,  one  tea-    EGGS 
spoonful  of  mustard,  one  teaspoonful  of  paprika     MUSTARD 

r        J  7  r    j       r  17  PAPRIKA  OR 

or  1-4  salt  spoonful  of  cayenne,  two  tablespoon-       CAYENNE 

r    7         r       -i  7J7  /•    7       r         -n          OIL  OR  BUTTER 

fuls  of  oil  or  melted  butter,  one  cupful  of  milk,     MILK 
one-half  cupful  of  vinegar. 

Separate  the  eggs  and  beat  the  yolks 
until  light.  Add  the  seasonings  to  the 
vinegar  and  heat  it  to  the  boiling  point. 
Scald  the  milk,  pour  it  on  to  the  beaten 
yolks  and  cook  it  with  the  vinegar  in  a 
double  boiler  until  it  begins  to  thicken, 
then  add  the  oil  and  whites  of  the  eggs, 
which  have  been  beaten  until  stiff. 


Cooked  Dressing. 

No.  2. 


One-fourth  of  a   cupful  of  butter  ',  one-half 
teaspoonful  of  mustard,  one  saltspoonful  of  pap- 
rika,  yolks  of  two  eggs,  one-fourth  of  a  cupful    CREAQM  R 
of  vinegar,  one-half  pint  of  cream. 


Cream  the  butter,  add  the  seasoning, 
the  beaten  yolks  of  the  eggs,  and  the  vin- 
egar, which  must  be  hot,  then  cook  over 
boiling  water  until  very  thick,  stirring 
often.  Whip  the  cream,  and  add  it  to 
the  cold  dressing  just  before  serving. 


MAYONNAISE 

DRESSING 
OLIVES 
GHERKIN 
CAPERS 
PARSLEY 
ONION 


Sauce  Tartare. 

One-half  pint  mayonnaise  dressing,  three 
olives,  one  gherkin,  one  tablespoonful  of  capers, 
one  teaspoonful  of  parsley,  one  onion  if  liked. 

Chop  the  olives,  gherkin,  capers,  parsley 
and  onion  very  fine,  add  them  to  the  may- 
onnaise dressing,  and  it  is  ready  for  use. 


SALT 

PEPPER 

OIL 

VINEGAR 

ONION 


French  Dressing. 

One  salt  spoonful  of  salt,  one-half  salt  spoonful 
pepper,  three  to  five  tablespoonfuls  of  oil,  one 
tablespoonful  of  vinegar,  one-fourth  teaspoonful 
onion  juice  if  liked. 

Put  the  salt  and  pepper  in  a  bowl,  dis- 
solve them  with  the  vinegar,  add  the  oil 
slowly  and  mix  well.  This  dressing  is 


suitable  for  egg  or  vegetable  salads,  and  is 
also  used  to  macerate  meat  or  fish  salad. 

Lemon  juice    may   be    used   instead    of 
vinegar,  and  the  onion  juice  if  liked. 

Mayonnaise  Dressing. 

.One  ieaspoonful  of  mustard,  one  teaspoonful 
of salt ,  one-fourth  salt  spoonful  of  c  ayenne,  yolks 
of  two  eggs,  one  pint  of  olive  oil,  two  table-    OLIVE  CHL 
spoonfuls  of  vinegar,  two  table  spoonfuls  of  lemon 
juice,  one  cup  of  whipped  cream  if  liked. 

Mix  the  dry  materials  in  a  shallow  dish 
or  soup  plate.  Add  the  yolks  of  eggs. 
Stir  well  with  a  silver  fork  or  wooden  spoon. 
Add  the  oil  a  few  drops  at  a  time,  stirring 
until  it  thickens.  When  the  dressing  is 
thick,  thin  it  with  a  little  lemon  juice,  then 
add  oil  and  lemon  juice  alternately,  and 
lastly  the  vinegar.  The  dressing  liquefies 
as  soon  as  mixed  with  the  vegetables  or 
meat;  therefore  it  should  be  made  stiff 
enough  to  keep  its  shape  until  used.  One 
cup  of  whipped  cream  may  be  added  before 
using  if  liked. 


EQQS 

LETTUCE  OR 
PARSLEY 

MAYONNAISE  OR 
COOKED   DRESS- 
ING 


Egg  Salad. 


Six  eggs,  one  head  of  lettuce  or  parsley,  may- 
onnaise or  cooked  dressing. 

Place  the  eggs  in  a  sauce  pan  of  boiling 
water,  and  let  them  stand  where  they  will 
keep  hot,  but  not  boiling,  for  thirty  min- 
utes. Leave  them  in  cold  water  for  three 
minutes,  take  off  the  shells,  and  cut  the 
eggs  in  halves.  Remove  the  yolks  and 
mash  them  until  fine.  Add  to  them  enough 
of  the  salad  dressing  to  moisten,  and  heap 
the  mixture  in  the  halved  whites.  Put  the 
remainder  of  the  dressing  in  the  bottom  of 
the  salad  dish,  cover  with  lettuce  or  parsley 
and  place  the  eggs  on  the  leaves. 


BEETS 

VINEGAR 

CUCUMBER 

CELERY 

FRENCH  DRESSING 

PARSLEY 

LETTUCE 


Beet  Salad. 

Six  red  beets,  vinegar,  one  cucumber,  one  root 
of  celery,  French  dressing,  parsley,  lettuce. 

Boil  new  red  beets.  Take  off  the  skin 
while  warm,  cut  off  the  stem  end  and  scoop 
out  the  center,  leaving  a  wall  half  an  inch 
thick.  Cover  with  vinegar  and  stand  aside 


over  night.  Just  before  you  wish  to  serve 
chop  the  cucumber  and  celery ;  mix  and 
fill  the  beets.  Arrange  on  lettuce  leaves 
and  pour  over  a  French  dressing.  Sprinkle 
with  finely  chopped  parsley  and  serve. 


ENGLISH  WAL- 
NUTS 

WATER  CRESS 
FRENCH  DRESSING 


English  Walnut  and  W^ater 
Cress  Salad. 

Two  dozen  English  walnuts,  two  bunches 
water  cress,  French  dressing. 

Crack  the  nuts,  and  take  out  the  kernels 
with  as  little  breaking  as  possible.  Squeeze 
lemon  juice  over  them  and  lay  on  a  bed 
of  cresses. 

Serve  with  a  French  dressing. 

English  Walnut  Salad. 

One-half  pound  English  walnuts,  two  apples,     ENGLISH  WAL 
mayonnaise  dressing,  lettuce,  cold  boiled  chicken 
ifliked. 

Shell  the  walnuts,  throw  them  into  boiling 
water  and  remove  the  skin.  Mix  these 


NUTS 
APPLES 
MAYONNAISE 

DRESSING 
LETTUCE 
CHICKEN 


with  two  chopped  apples  and  mayonnaise 
dressing  and  serve  on  lettuce  leaves.  Pieces 
of  cold  boiled  chicken  may  also  be  mixed 
with  the  nuts  before  mixing  with  the  apples 
and  mayonnaise  dressing.  Pare  and  core  the 
apples  and  cut  them  into  dice. 


TRUFFLES 
ARTICHOKES 
EGOS 
MUSTARD 
OIL  AND  TAR- 
RAGON 
GARLIC 
MAYONNAISE 
TARRAGON 
CHERVIL 
CHIVES 
PARSLEY 


Truffle  Salad. 

Six  truffles,  three  artichokes,  four  eggs, 
mustard,  three  gills  of  oil  and  tarragon,  clove  of 
garlic,  mayonnaise,  tarragon,  chervil,  chives, 
parsley. 

Cut  the  truffles  into  pieces,  put  them  into 
a  bowl  with  the  artichoke  bottoms,  pre- 
viously cooked  and  cut  into  eight  pieces. 
Rub  through  a  sieve  the  hard-boiled  egg 
yolks,  lay  them  in  a  bowl  with  the  mustard, 
work  well  together,  add  gradually  the  oil 
and  tarragon  vinegar ;  rub  the  bottom  of  a 
salad  bowl  with  a  clove  of  garlic,  set  the 
truffles  in,  and  the  artichokes  over;  cover 
all  with  a  mayonnaise,  mixing  in  also  some 
tarragon,  chervil,  chives  and  parsley,  all 
finely  chopped. 


Anchovy  Salad. 


PARSLEY 
LEMONS 
OIL 


Six  anchovies,  two  beads  of  lettuce,  six  button    ANCHOVIES 
onions,  parsley,  two  lemons,  one  tablespoonful    ON}ONSCE 
of  oil. 

Remove  the  bones,  heads  and  tails  of  the 
anchovies.  Wash  the  lettuce  and  arrange 
it  on  a  salad  dish.  Add  the  onions  chopped 
finely,  parsley,  sliced  lemon  and  ancho- 
vies. Pour  over  the  juice  of  a  lemon 
mixed  with  a  tablespoonful  of  oil. 


Crab  Salad. 

One  dozen  crabs,  one-half  pint  of  mayonnaise    CRABS 


dressing,  two  heads  of  lettuce. 

Boil  hard-shell  crabs  for  about  twenty 
minutes. 

When  cool  remove  the  top  shell  and  tail ; 
quarter  the  remainder  and  pick  the  meat 
out  carefully  with  a  fork.  The  large  claws 
should  not  be  overlooked  nor  the  fat  which 
adheres  to  the  shell.  Mix  the  crab  meat 
with  a  little  of  the  mayonnaise.  Garnish 
the  dish  with  crisp  lettuce  leaves.  Place 


MAYONNAISE 

DRESSING 
LETTUCE 


the  crabs  in  the  center  and  cover  with  the 
remainder  of  the  mayonnaise.  Or,  the 
salad  may  be  served  in  the  back  shell  of  the 
crab,  garnished  with  the  tiny  salad  leaves. 


FRENCH  AND  MAY- 
ONNAISE DRESS- 
ING 

SALMON 

CELERY 

TARRAGON 
LEAVES 

LOBSTER  CORAL 

EGGS 


Salmon  Salad. 

French   and  mayonnaise   dressing,    salmon, 
celery,  tarragon  leaves,  lobster  coral,  hard-boiled 

eggs- 
Cook  slices  of  salmon ;  when  cold  separate 
the  flesh  in  flakes.  Cut  some  celery  quite 
fine,  place  it  in  a  salad  bowl  with  the  salmon 
over  it;  pour  evenly  over  this  a  French 
dressing,  then  a  mayonnaise.  Decorate  the 
top  with  tarragon  leaves,  lobster  coral  and 
quartered  hard-boiled  eggs. 


FRENCH  PEAS 
ENGLISH  WAL- 
NUTS 
LETTUCE 
NASTURTIUMS 
MAYONNAISE 
DRESSING 


Normandy  Salad. 

(Mrs.  Lincoln.") 

One  pint  French  peas,  one  pint  English  wal- 
nuts, one-half  head  lettuce^  four  nasturtiums, 
mayonnaise  dressing. 


10 


Use  the  small  French  peas  that  come  in 
the  glass  jars.  Pour  them  into  a  colander, 
rinse  in  cold  water,  drain  and  dry  on  a  towel. 
Fresh  peas  will,  of  course,  be  preferred  in 
their  season  and  should  be  cooked,  drained 
and  chilled.  Blanch  the  walnuts  by  letting 
them  remain  in  boiling  water  a  few  minutes, 
then  cut  them  into  bits  the  size  of  the  peas. 
Sprinkle  them  with  salt,  and  mix  the  peas 
and  nuts  together  with  enough  mayonnaise 
to  moisten  and  hold  them  together.  Arrange 
it  on  lettuce  leaves  with  bright  yellow  nas- 
turtiums here  and  there  between  the  leaves. 
Cover  the  nuts  and  peas  with  mayonnaise. 


Oyster  Plant  Salad. 

Two  pounds  of  oyster  plants,  vinegar,  one 
lemon,  one  onion,  parsley,  thyme,  bay  leaf,  two 
tablespoons  flour,  French  dressing,  mayonnaise 
dressing. 

Scrape  the  plants,  plunge  them  as  soon  as 
they  are  done  in  water  acidulated  with  vin- 
egar, then  cut  into  inch  long  pieces.  Dilute 
two  tablespoonfuls  of  flour  with  two  quarts 


OYSTER  PLANTS 
VINEGAR 
LEMON 
ONION 
PARSLEY 
THYME 
BAY  LEAF 
FLOUR 

FRENCH  DRESSING 
MAYONNAISE 
DRESSING 


II 


POTATOES 

TURNIPS 

STRING  BEANS 

BEETS 

CELERY 

TOMATOES 

OLIVES 

CAPERS 

LETTUCE 

OR 

DRESS- 
ING 


of  water,  add  to  it  salt  and  the  juice  of  a 
lemon,  an  onion,  a  bunch  of  parsley,  thyme, 
and  bay  leaf;  boil  up  the  liquid,  then  put 
in  the  oyster  plants  and  let  simmer  until 
thoroughly  cooked.  Drain  and  cool,  and 
cut  each  one  into  four  pieces  lengthwise. 
Arrange  in  a  salad  bowl,  cover  with  a  French 
dressing,  chopped  parsley,  and  half  an  hour 
before  serving  cover  with  a  mayonnaise 
dressing. 

Jardiniere  Salad. 

Cold  cooked  potatoes,  turnips,  string  beans, 
beets,  celery,  tomatoes,  olives,  capers,  lettuce, 
mayonnaise  or  French  dressing. 

Take  equal  quantities  of  the  vegetables, 
put  them  in  a  salad  bowl,  add  olives  and 
capers;  pour  over  a  mayonnaise  or  French 
dressing,  and  garnish  with  lettuce  leaves. 


CHICKEN 

HAM 

BEEF  TONGUE 


Russian  Salad. 

Two  ounces  of  roast  chicken,  two  ounces  of 
bam,  two  ounces  of  beef  tongue,  two  ounces  of 


12 


beef)  two  ounces  of  mutt  on,  four  truffles,  twelve 
anchovies,  three  stalks  of  celery,  two  heads  of 
lettuce,  eight  tablespoonfuls  of  sauce  Tartar  e. 

Cut  up  and  mix  carefully  together  the 
chicken,  ham,  beef-tongue,  beef  and  mutton, 
truffles,  anchovies  and  celery.  Mix  with 
the  sauce  Tartare,  and  serve  in  nests  of  crisp 
lettuce  leaves. 


BEEF 

MUTTON 

TRUFFLES 

ANCHOVIES 

CELERY 

LETTUCE 

SAUCE  TARTARE 


A  German  Salad. 


One  lobster,  three  eggs,  parsley,  onion,  lettuce, 
French  dressing,  one  table  spoonful  of  Worcester- 
shire sauce,  two  tablespoonfuls  of  tarragon  vin- 
egar. 


Cut  a   boiled 
pieces,   put   it 


lobster  into  good  sized 
in  a  salad  bowl,  cover  it 
over  with  the  hard  boiled  eggs  chopped 
fine,  then  add  the  onion  juice  and  chopped 
parsley.  Arrange  on  lettuce  leaves.  Make 
a  French  dressing  and  add  to  it  the  Worces- 
tershire sauce  and  the  tarragon  vinegar,  and 
pour  it  over  the  salad. 


LOBSTER 

EQQS 

PARSLEY 

ONION 

LETTUCE 

FRENCH  DRESSING 

WORCESTERSHIRE 
SAUCE 

TARRAGON  VIN- 
EGAR 


Cucumber  Salad. 

No.  i. 
CUCUMBERS  ^wo  cucumbers,  French  dressing. 

FRENCH  DRESSING 

Pare  and  slice  the  cucumbers  very  thin, 
throw  them  into  cold  water  for  one  hour, 
drain  and  dry.  When  ready  to  serve  put 
them  into  a  salad  bowl  and  pour  over  them 
a  French  dressing. 


Cucumber  Salad. 

No.  2. 

TOMATots8  Two  cucumbers,  four  large  tomatoes,  French 

BSfLNECDH  dressing,  boiled  dressing. 

Peel  and  cut  the  cucumbers  into  quarter- 
inch  slices.  Soak  in  the  water.  Scald  and 
peel  the  tomatoes.  Cut  them  in  halves  and 
remove  the  seeds.  Drain  and  cut  the 
cucumbers  in  small  dice,  macerate  them 
with  a  French  dressing.  Put  them  into  the 
cavities,  and,  when  ready  to  serve,  put  a 
spoonful  of  boiled  dressing  on  each. 


Daisy  Salad. 

Right  eggs,  mayonnaise  or  cooked  dressing, 
lettuce. 

Place  on  the  bottom  of  a  salad  dish  a 
layer  of  mayonnaise  or  cooked  dressing,  on 
the  top  arrange  small  crisp  leaves  of  lettuce. 
Cook  the  eggs  in  water  (180°)  twenty  min- 
utes, plunge  in  cold  water.  Cut  the  whites 
of  the  eggs  into  six  long  petals,  arrange 
them  on  the  lettuce  to  simulate  the  petals 
of  a  daisy  and  heap  the  yolks  which  have 
been  pressed  through  a  strainer  in  the  center. 


EQQS 

MAYONNAISE  OR 
COOKED  DRESS- 
ING 

LETTUCE 


Potato  Salad. 

One  pint  of  hot  potatoes,  one-half  cup  of 
chopped  celery,  one  tablespoonful  of  chopped 
parsley,  lettuce,  mayonnaise  dressing. 

Stir  lightly  together  the  hot  potatoes, 
celery,  parsley  and  one-third  of  the  may- 
onnaise dressing,  breaking  the  potatoes  as 
you  stir  in  small  pieces.  Keep  on  the  ice 
until  ready  to  serve. 


POTATOES 
CELERY 
PARSLEY 
LETTUCE 
MAYONNAISE 
DRESSING 


Place  one  large  tablespoonful  on  a  leaf 
of  lettuce,  and  serve  in  the  leaf,  with  a 
tablespoonful  of  the  dressing  on  top.  If  a 
slight  flavor  of  onion  is  desired,  rub  a  slice 
of  onion  or  a  little  garlic  around  the 
salad  bowl. 


Potato  Salad. 

No.  2. 


POTATOES 

ONION 

FRENCH  DRESSING 

PARSLEY 

BEET 

TURNIP 

CARROT 

CAPERS  OR  OLIVES 


Four  cold  boiled  potatoes,  one  onion  chopped 
very  fine,  French  dressing,  parsley,  beet,  turnip 
and  carrot,  capers  or  olives. 

Cut  cold  boiled  potatoes  into  thin  slices, 
mix  them  carefully  with  the  onion,  then  add 
the  dressing  and  turn  them  upside  down 
without  breaking  the  potatoes.  Put  them 
away  in  a  cold  place  for  one  or  two  hours. 
Sprinkle  with  the  chopped  parsley.  The 
dish  may  be  garnished  with  parsley,  pickled 
beets,  turnips  and  carrots  cut  in  fancy 
shapes,  capers  or  olives. 


16 


Cabbage  Salad. 

No.  i. 

One  small  cabbage,  four  stalks  of  celery,  one 
pint  of  mayonnaise  dressing,  parsley. 

Shred  the  cabbage;  add  the  celery,  which 
has  been  cut  into  dice.  Place  in  a  salad 
bowl  and  pour  over  it  the  mayonnaise 
dressing.  Garnish  with  parsley. 


CABBAGE 

CELERY 

MAYONNAISE 

DRESSING 
PARSLEY 


Cabbage  Salad. 

No.  2. 

Cabbage,  hard-boiled  eggs,  parsley,  olives, 
salad  dressing. 

Shred  the  cabbage;  place  in  a  sauce  pan 
and  pour  boiling  water  over  it,  and  add  a 
little  salt.  Let  it  stand  for  half  an  hour; 
wash  in  cold  water  and  dry  thoroughly; 
place  in  a  salad  bowl  and  garnish  with  hard- 
boiled  eggs,  parsley  and  olives.  Serve  with 
plain  salad  dressing. 


CABBAGE 

EGGS 

PARSLEY 

OLIVES 

SALAD  DRESSING 


EGGS 

CHEESE 

MUSTARD 

CAYENNE 

SALT 

SALAD  OIL 

VINEGAR 

CHICKEN 


SALSIFY 

FRENCH  DRESSING 


Cheese  Salad. 

Three  hard-boiled  eggs,  one-and-a-half  cup- 
fuls  of  grated  cheese ',  one  teaspoonful  of  mustard, 
one-half  saltspoonful  of  cayenne,  one-half  tea- 
spoonful  of  salt,  two  tablespoonfuls  of  salad  oil, 
two  tablespoonfuls  of  vinegar,  one  cupful  of 
chicken  cut  into  dice. 

Rub  the  yolks  of  the  eggs  until  a  smooth 
paste  is  formed.  Add  gradually  the  oil, 
stirring  all  the  while  with  a  fork;  then  add 
all  the  seasoning  and  the  vinegar.  Mix  the 
cheese  and  chicken  lightly  with  this  dressing, 
and  heap  the  mixture  on  a  salad  dish.  Gar- 
nish with  the  whites  of  the  eggs,  cut  in 
circles,  and  with  a  few  white  celery  leaves  or 
some  sprigs  of  parsley.  Serve  with  crackers. 

Salsify  in  Salads. 

Salsify,  French  dressing. 

Cold  boiled  salsify  makes  a  pleasant  salad 
when  mixed  with  a  French  dressing.  It  is 
also  nice  when  combined  in  a  salad  with 
other  cooked  vegetables  like  potatoes,  car- 
rots, beans  and  cauliflower. 


18 


Peppers  in  Salad. 

Pepper,,  French  drying.  SSS'oRaaNo 

After  draining  some  boiled  peppers  and 
cutting  them  into  strips,  place  them  in  a 
small  bowl,  and  pour  over  them  a  French 
dressing.  This  salad  may  be  served  with 
crackers  as  a  course  in  a  dinner,  or  be  served 
with  hot  or  cold  meats. 


Shrimp  Salad. 


One  can  of  shrimps,  the  heart  leaves  of  four     SHRIMPS 
small  heads   of  lettuce,  mayonnaise    dressing,     M£R|JJSINGE 
French  dressing.  FRENCH  DRESSING 

Rinse  the  shrimps  in  ice  water,  drain  and 
macerate  them  with  a  French  dressing,  let 
them  stand  in  the  ice-chest  for  two  hours. 
Arrange  the  leaves  of  lettuce  in  the  form 
of  shells  on  the  salad  dish.  Mix  half  the 
mayonnaise  with  the  shrimp,  and  put  a 
spoonful  of  the  mixture  into  each  shell. 
Drop  into  each  shell,  also,  a  teaspoonful  of 
the  remaining  dressing;  and  serve  the  salad 
at  once. 


TOMATOES 
PARSLEY 
SWEETBREADS  OR 

HALIBUT  OR 

CUCUMBERS 
MAYONNAISE  OR 

FRENCH    DRESS- 

INQ 


TOMATOES 

CUCUMBERS 

WATER  CRESS 

ONION 

FRENCH  OR  MAY- 
ONNAISE DRESS- 
ING! 

LETTUCE 


Tomato  Baskets  for  Salads. 

Tomatoes,  parsley,  sweetbreads  or  halibut  or 
cucumbers,  mayonnaise  or  French  dressing. 

Select  firm,  round  tomatoes  of  about  the 
same  size,  peel  them  and  cut  a  slice  from 
the  stem  end,  then  with  a  small  spoon  scrape 
out  nearly  all  the  inside  pulp.  A  handle 
may  be  made  by  sticking  a  stalk  of  parsley 
of  the  right  length  into  the  opposite  sides 
of  the  basket.  This  is  a  pretty  case  in 
which  to  serve  a  salad  of  sweetbreads  or 
halibut  with  mayonnaisedressing,  or  cucum- 
bers with  French  dressing. 

Tomato  and  Cucumber  Salad. 

Six  tomatoes,  two  cucumbers,  water  cress,  a 
few  drops  of  onion  juice,  French  or  mayonnaise 
dressing,  lettuce. 

Pare  and  chop  the  cucumbers  rather  fine, 
mix  into  it  a  little  chopped  water  cress, 
then  add  a  few  drops  of  onion  juice.  Peel 
the  tomatoes,  cut  a  slice  from  the  stem  end, 
take  out  the  seeds,  and  fill  vacancies  with 
the  cucumber.  Arrange  the  tomatoes  on 


20 


lettuce  leaves,  and  pour  over  them  either  a 
French  or  mayonnaise  dressing. 

Cauliflower  Salad. 

One  cauliflower,  a  French  or  mayonnaise 
dressing^  pickled  beets. 

Remove  the  outer  leaves,  and  soak  in 
cold  water,  slightly  salted,  for  an  hour  or 
more.  Cook  it  with  the  stalk  downward  in 
the  kettle  of  sal  ted  boiling  water  until  tender, 
allowing  one-half  hour  for  cooking.  Drain 
carefully,  and  when  cold  serve  with  a  French 
or  mayonnaise  dressing.  Pickled  beets  are 
a  pretty  garnish  for  this  salad,  contrasting 
well  with  the  white  cauliflower  and  yellow 
dressing. 


CAULIFLOWER 
FRENCH   OR    MAY- 
ONNAISE DRESS- 
ING 
BEETS 


Sweet  Potato  Salad. 

'Three  large  sweet  potatoes,  two  stalks  of    POTATOES 


celery r,  French  dressing,  olives,  parsley. 

Boil  the  potatoes  ;  cut  into  squares ;  add 
the  celery,  cut  small.  Pour  over  French 
dressing.  Garnish  with  olives  and  parsley. 


CELERY 

FRENCH  DRESSING 

OLIVES 

PARSLEY 


21 


Celery  Salad. 


CELERY 
MAYONNAISE 

DRESSING 
CELERY  LEAVES 
LETTUCE  OR 

CRESSES 


RABBITS 

FRENCH  DRESSING 
LETTUCE 
FRENCH  MUSTARD 
MAYONNAISE 
DRESSING 


One  pint  of  celery,  one-half  pint  mayonnaise 
dressing,  celery  leaves,  lettuce  or  cresses. 

Scrape  and  cut  the  white  stalks  of  celery 
into  pieces  a  half  inch  long.  Keep  in  cold 
water,  drain,  and  dust  lightly  with  salt, 
mix  it  with  the  dressing.  Garnish  with 
lettuce,  cresses  or  celery  leaves,  and  serve 
immediately. 

Rabbit  Salad. 

Two  roast  rabbits,  French  dressing,  three 
beads  of  lettuce,  one  teaspoonful  of  French  mus- 
tard, one  pint  of  mayonnaise  dressing. 

Cut  up  the  meat;  place  in  a  bowl  and 
cover  with  a  French  dressing;  let  it  stand 
for  four  hours.  Place  the  lettuce  in  a  salad 
bowl ;  drain  the  meat  and  add  to  the  lettuce. 
Put  into  a  plate  one  teaspoonful  of  French 
mustard ;  thin  with  one  tablespoonful  of 
the  dressing  taken  from  the  meat,  and  add 
slowly  to  this  one  pint  of  mayonnaise  dress- 
ing, and  pour  over  the  salad. 


22 


American  Salad. 


One  head  of  lettuce,  one  bunch  of  cress,  a 
little  parsley,  cooked  or  mayonnaise  dressing,  two 
apples,  beet,  two  sardines. 

Wash,  pick  over  and  drain  the  lettuce, 
cress  and  parsley.  Place  in  a  salad  dish, 
making  a  hollow  in  the  center.  Pour  the 
cooked  or  mayonnaise  dressing  over  the 
salad.  Cut  the  apples  in  thin  slices,  lay 
them  around  the  salad,  and  garnish  with 
beet.  Bone  six  sardines  and  cut  them 
lengthwise;  take  each  half  and  roll  up  in  a 
leaf  of  lettuce,  and  stand  them  in  the  center 
of  the  salad. 


LETTUCE 

CRESS 

PARSLEY 

COOKED  OR  MAY- 
ONNAISE DRESS- 
ING 

APPLES 

BEET 

SARDINES 


Bread  Salad. 

One  stale  loaf  of  bread,  potatoes,  tomatoes,     BREAD 
cucumbers,  onion,  parsley,  French  dressing. 

Cut  the  bread  into  pieces  half  an  inch 
square;  chop  equal  parts  of  cold  boiled 
potatoes,  tomatoes  and  cucumbers;  season 
with  a  little  grated  onion  and  chopped 


POTATOES 

TOMATOES 

CUCUMBERS 

ONION 

PARSLEY 

FRENCH  DRESSING 


parsley.  Macerate  with  a  French  dressing, 
and  mix  with  the  bread;  let  it  stand  for 
half  an  hour  before  serving. 

Prince  Salad. 


POTATOES 
CAULIFLOWER 
FRENCH  OR 
COOKED    DRESS- 
ING 


One  pint  of  cold  boiled  potatoes,  one  pint  of 
pickled  cauliflower,  a  French  or  cooked  dressing. 

Cut  the  potatoes  into  small  squares; 
mince  the  cauliflower.  Pour  over  the 
potatoes  and  cauliflower  a  French  or  cooked 
dressing,  stir  lightly  and  serve  very  cold. 


LIMA-BEANS 

SALT 

PARSLEY 

ONION 

FRENCH  DRESSING 

THYME 

MINT 


Lima-Bean  Salad. 

Lima-beans,  salt,  parsley,  onion,  French 
dressing,  thyme,  mint. 

Boil  the  lima-beans  in  water  with  a  little 
salt,  a  bunch  of  parsley,  and  an  onion  until 
quite  tender;  drain.  Add  to  the  French 
dressing  a  little  chopped  thyme  and  mint. 
Mix  it  with  the  beans  and  serve  quite 
cold. 


Kale  Salad. 


Kale,  French  dressing,  cresses. 

Take  the  inside  leaves  from  the  kale, 
place  in  a  salad  bowl,  and  pour  over  the 
whole  a  French  dressing.  Garnish  with 
cresses. 


KALE 

FRENCH  DRESSING 

CRESSES 


Egg-Plant  Salad. 

Egg-plant,  one  lemon,  one  table  spoonful  of  oil. 

Boil  the  egg-plant  until  tender;  peel  and 
cut  into  small  pieces;  add  the  juice  of  a 
lemon,  one  tablespoonful  of  oil.  Mix  well 
and  serve. 


EQQ-PLANT 

LEMON 

OIL 


Grape  Fruit  en- Mayonnaise. 

Two  heads  of  lettuce,  grape  fruit,  French 
dressing,  mayonnaise  dressing. 

Wash  and  dry  the  lettuce,  and  make  a 
nest  in  the  salad  bowl ;  sprinkle  over  it  the 
French  dressing.  Peel  the  grape  fruit  and 
separate  into  sections ;  split  the  membrane 


LETTUCE 
GRAPE-FRUIT 
FRENCH  DRESSING 
MAYONNAISE 
DRESSING 


so  that  the  pulp  of  the  fruit  can  be  extracted ; 
separate  into  small  bits  and  place  in  the 
prepared  nest.  Cover  with  a  mayonnaise 
dressing  and  put  away  in  a  cool  place. 


BEEF 

LETTUCE 

COOKED  DRESSING 

No.  2 
HORSE  RADISH 


Beef  Salad. 


Cold  cooked  beef,  lettuce,  cooked  dressing  No. 
2,  four  table  spoonfuls  of  horse  radish. 

Cut  the  cold  cooked  beef  into  thin  slices 
and  then  into  pieces  about  an  inch  square. 
Arrange  them  neatly  on  lettuce  leaves. 
Stir  into  the  cooked  dressing  No.  2,  four 
tablespoonfuls  of  horse  radish,  and  pour  it 
over  the  beef  and  serve  at  once. 


LAMBS'     TONGUES 

POTATOES 

PARSLEY 

PEPPER 

FRENCH  DRESSING 

LETTUCE 


Lamb's  Tongue  Salad. 

One  pint  of  pickled  lambs 's  tongues,  one  pint 
hot  boiled  potatoes,  parsley,  pepper,  French 
dressing,  lettuce. 

Drain  and  cut  the  lambs'  tongues  into 
thin  slices.  Put  a  layer  in  the  bottom  of 


26 


a  salad  bowl,  then  a  layer  of  thin  sliced,  hot 
boiled  potatoes,  then  another  layer  of 
tongue,  sprinkling  of  parsley  and  a  little 
pepper,  and  so  continue  until  you  have  the 
desired  quantity.  Mix  it  with  a  French 
dressing,  and  serve  on  lettuce  leaves. 


Shad  Roe  Salad. 


One  set  of  shad  roes,  one-half  pint  may  on-     SHAD  ROES 

J  7          7          /•     7  T  r        MAYONNAISE 

naise.  one  or  two  heads  of  lettuce*  one  slice  of     LETTUCE 

.    J  J  J      ONION 

onion. 

Wash  the  roes,  cover  with  boiling  salted 
water  and  simmer  for  twenty  minutes. 
Drain  and  put  away  in  a  cold  place.  Just 
before  dinner  remove  the  skin  from  the 
roes,  cut  in  thin  slices  or  in  dice.  Put  one 
slice  of  onion  in  the  center  of  the  salad  dish, 
arrange  around  it  cups  or  nests  of  crisp 
lettuce  leaves.  Put  a  large  tablespoonful 
of  the  shad  roe  in  each  lettuce  cup,  with 
some  of  the  mayonnaise  on  the  top.  The 
cut  up  roe  may  be  served  with  a  French 
dressing  if  liked. 

27 


Sardine  Salad. 


SARDINES 
LETTUCE 
OLIVES  OR 

RADISHES 
MAYONNAISE 

DRESSING 


One  box  of  sardines,  lettuce,  olives  or 
radishes,  mayonnaise  dressing. 

Carefully  remove  the  skin,  heads  and 
bones  from  one  box  of  sardines.  Keep  the 
halves  whole;  arrange  neatly  in  a  bed  of 
lettuce,  garnish  with  stoned  olives  or 
radishes,  cover  with  mayonnaise  dressing. 
As  this  is  a  good  Sunday  night  dish,  the 
mayonnaise  can  be  made  on  Saturday. 


OYSTERS 
MAYONNAISE 

DRESSING 
LETTUCE 


Oyster  Salad. 

Allow  five  oysters  to  each  -person,  mayonnaise 
dressing,  lettuce. 

Parboil  the  oysters  in  their  own  liquor 
and  drain  immediately;  when  cold  cut  each 
into  four  bits.  Break  the  tender  young 
leaves  of  lettuce  and  mix  in  equal  parts 
with  the  oysters,  macerate  it  with  a  part  of 
the  mayonnaise.  Arrange  the  salad  in  nests 
of  crisp  lettuce  leaves,  covering  it  with  the 
remainder  of  the  mayonnaise  dressing. 


28 


OYSTERS 

CUCUMBERS 

SALT 

BLACK  PEPPER 

WATER  CRESSES 

CREAM     DRESSING 


Lincoln  Salad. 

(Mrs.  Lincoln.} 

One  quart  oysters,  three  cucumbers,  one  tea- 
spoonful  of  salt,  one  saltspoonful  black  pepper,  one 
bunch  watercresses,  cream  dressing  to  moisten. 

Pick  over  the  oysters  and  parboil  until 
the  edges  curl,  drain  very  dry,  cool  and  cut 
into  small  uniform  pieces.  Pare  the 
cucumbers  and  leave  in  cold  water  until 
needed.  Then  cut  into  quarters,  length- 
wise (sixths  if  very  large),  trim  off  the  edge 
containing  the  seeds,  then  dry  on  a  towel 
and  cut  into  thin  slices.  Season  them  highly 
with  salt  and  black  pepper  and  add  them  to 
the  oysters.  Moisten  with  cream  dressing, 
turn  into  a  salad  bowl  lined  with  cresses, 
put  some  of  the  best  sprigs  on  the  edge, 
and  cover  with  the  remainder  of  the  dressing. 

Cream  Dressing  for  Lincoln 
Salad. 

One-half  pint  thick  cream,  three  tablespoon-     CREAM 
fuls  of  lemon  juice,  three  tablespoonfuls  of  grated     HORSE  RADISH 
horse  radish,  one-half  teaspoonful  of  salt,  one     PAPRIKA 

BLACK  PEPPER 

saltspoonful  each  of  paprika  and  black  pepper. 


FROGS 

SALT 

PEPPER 

BUTTER 

LEMON 

ARTICHOKES 

POTATOES 

EQQS 

FRENCH  DRESSING 


Chill  and  whip  the  cream  until  stiff.  Use 
Dover  beater  or  whisk.  Add  gradually  the 
lemon  juice,  horse  radish,  salt,  paprika  and 
black  pepper.  It  should  be  stiff  enough  to 
keep  in  shape.  After  mixing  half  or  two- 
thirds  of  it  with  the  oysters  and  cucumbers, 
taste  and  add  more  seasoning  if  needed. 


Frog  Salad. 


One  pound  white,  medium  sized  frogs ',  one- 
half  teaspoonful  salt,  one  teaspoonful  pepper, 
one  tablespoonful  butter,  one  tablespoonful  lemon 
juice,  two  artichokes,  three  potatoes,  three  hard 
boiled  eggs,  rule  for  French  dressing. 

Cook  the  frogs  in  water  until  tender,  and 
season  with  salt,  pepper,  butter  and  lemon 
juice ;  when  cold  cut  the  meat  into  inch 
squares,  and  put  them  into  a  bowl  with 
cooked  artichoke  bottoms,  potatoes  and  hard 
boiled  eggs,  all  cut  the  same  size  as  the 
frogs.  Macerate  with  French  dressing  for 
fifteen  minutes.  Drain  the  salad  in  a  sieve, 
and  arrange  it  in  a  salad  bowl,  dressing  it 
with  a  mayonnaise,  and  smoothing  the  top 
to  a  dome.  Split  some  lobster  claw  meat 


3° 


in  two,  season  and  form  into  a  rosette  in 
the  center  of  the  salad ;  decorate  around 
with  truffles  and  gherkins,  having  a  lettuce 
heart  exactly  in  the  middle. 

Italian  Salad. 

Pint  of 'green  peas,  half  a  pint  of  string  beans, 
half  a  pint  of  carrot,  half  a  pint  of  turnip, 
chervil,  tarragon,  chives, parsley,  French  dress- 
ing, beets,  potatoes. 

Put  into  a  salad  bowl  which  have  been  pre- 
viously cooked,  the  peas,  beans,  carrot  and 
turnip  diced,  and  add  finely  chopped  chervil, 
tarragon,  chives  and  parsley;  macerate  with 
a  French  dressing.  Cut  beets  and  potatoes 
in  an  eighth  of  an  inch  slices,  cut  into  fancy 
shapes  with  French  vegetable  cutters. 
Arrange  the  potatoes  and  beets  alternately 
around  the  base. 

Endive  Salad. 

Endive,  French  dressing. 
Take  the  leaves  when  quite  yellow,  remove 
the  hard  parts ;  the  leaves  can  be  cleaned  by 


PEAS 

STRING   BEANS 

CARROT 

TURNIP 

CHERVIL 

TARRAGON 

CHIVES 

PARSLEY 

FRENCH  DRESSING 

BEETS 

POTATOES 


ENDIVE 

FRENCH  DRESSING 


31 


SPINACH 
BUTTER 
SALT 
PEPPER 

TONGUE  OR  LET- 
TUCE 
PARSLEY 
FRENCH  DRESSING 


WATER  CRESS 

APPLES 

FRENCH  DRESSING 


wiping  them,  as  it  is  always  preferable  not 
to  wash  these  salads.  Macerate  with  a 
French  dressing. 

Spinach  Salad. 

One-half  feck  spinach,  one  tablespoonful  of 
butter,  half  a  teaspoonful  of  salt,  speck  of  pepper, 
cold  tongue  or  lettuce,  parsley,  French  dressing. 

Take  the  leaves  from  the  spinach.  Wash 
it  in  several  waters,  put  it  in  a  kettle  with- 
out any  water  and  cook  from  ten  to  twenty 
minutes,  or  until  the  spinach  is  tender. 
Drain  and  chop  fine.  Add  the  melted 
butter,  salt  and  pepper.  Press  into  moulds 
and  chill.  Serve  on  thin  slices  of  cold 
tongue  or  on  lettuce  leaves,  moisten  with  a 
French  dressing,  and  garnish  with  parsley. 

Heater  Cress  and  Apple 
Salad. 

Water  cress,  sour  apples,  French  dressing. 

Have  very  clean  and  green  water  cress, 
and  sour  apples  cut  into  slices.  When 
ready  to  serve  cover  with  a  French  dressing. 
Pepper  water  cresses  are  prepared  the  same. 


Chicory  Salad. 

Chicory ,  French  dressing,  chervil,  tarragon, 
bread-crust,  clove  of  garlic. 

Select  the  chicory  heads,  having  yellow 
hearts  and  very  fine  leaves  ;  cut  away  all  the 
green  and  wash  the  white  part,  drain  and 
shake  well  in  a  napkin  or  wire  basket  to 
remove  all  the  water.  Macerate  with  a 
French  dressing.  Chervil  and  tarragon  can 
be  used,  or,  instead  of  these  herbs  use  a 
piece  of  bread-crust  after  rubbing  a  clove  of 
garlic  over  it. 


CHICORY 

FRENCH  DRESSING 
CHERVIL 
TARRAGON 
BREAD-CRUST 
CLOVE  OF  GARLIC 


Lettuce  Salad. 

Lettuce,  French  dressing,  chervil  and  tarra- 
gon if  liked. 

Select  freshly  gathered  and  well  filled 
lettuce  heads,  suppress  the  hard  leaves, 
keeping  only  the  yellow  ones.  Wash  them 
in  several  waters,  place  the  leaves  between 
two  towels  to  absorb  the  moisture,  then 
place  it  in  a  salad  bowl.  Pour  over  the 


LETTUCE 
FRENCH  DRESSING 
CHERVIL 
TARRAGON 


33 


lettuce  a  French  dressing,  stirring  it  until 
it  is  properly  mixed.  Some  chopped  chervil 
and  tarragon  may  be  sprinkled  over  the 
salad  if  liked. 


LETTUCE 
CHERRIES 
MAYONNAISE 

DRESSING 
PEANUTS 


Cherry  Salad. 

Lettuce,  cherries,  mayonnaise  dressing,  cherry 
juice,  -peanuts. 

Arrange  lettuce  leaves  prettily  on  a  flat 
dish.  Put  cherries  through  the  leaves. 
Pour  over  a  mayonnaise  dressing  to  which 
has  been  added  a  tablespoonful  of  cherry 
juice  instead  of  vinegar.  Then  put  a  few 
cherries  over  the  top.  Seed  the  cherries 
and  place  a  peanut  in  the  center  to  keep  the 
shape. 


CHESTNUTS 

SALT 

EQQ8 

LETTUCE 

FRENCH  DRESSING 

LEMON 


Chestnut  Salad. 

One  -pint  of  chestnuts,  salt,  two  hard  boiled 
eggs,  lettuce,  French  dressing,  lemon  juice. 

Shell,  boil  and  blanch  until  tender,  one 
pint  of  chestnuts.  Drain,  dust  with  salt, 
and  stand  aside  to  cool.  Hard  boil  two 


34 


eggs.  At  serving  time  arrange  the  lettuce 
in  a  salad  bowl,  put  the  chestnuts  over,  and 
then  a  French  dressing,  using  lemon  juice 
in  place  of  vinegar.  Hold  a  small  sieve 
over  the  bowl,  and  rub  the  yolks  through 
it,  covering  the  salad  lightly. 


Lamb  Salad. 


Cold  cooked  lamb,  sliced  cooked  potatoes, 
pickled  gherkins,  capers  and  small  pickled  onions, 
chives,  French  dressing,  hard  boiled  eggs,  tar- 
ragon leaves. 

Cut  slices  of  cold  cooked  lamb  a  quarter 
of  an  inch  in  thickness ;  arrange  on  a  deep 
dish  in  straight  rows  over  a  bed  of  sliced 
cooked  potatoes.  Decorate  the  whole  with 
slices  of  pickled  gherkins,  capers,  small 
pickled  onions,  and  chopped  chives.  Mac- 
erate with  a  French  dressing.  Garnish  the 
dish  with  hard  boiled  eggs,  also  a  few  tar- 
ragon leaves.  Serve  without  stirring  so  as 
to  avoid  breaking  the  leaves. 


35 


LAMB 
POTATOES 


PICKLED  ONIONS 
CHIVES 

FRENCH  DRESSING 
EGGS 

TARRAGON 
LEAVES 


White  Bean  Salad. 


FRENCH  DRESSING 
WHITE  BEANS 
SHALLOT 
CHIVES 
PARSLEY 


Double  the  recipe  for  French  dressing,  one 
pound  white  beans,  shallot,  chives,  parsley. 

Put  dry  white  beans  to  soak  in  cold  water 
for  six  hours;  cook  in  plenty  of  water  until 
tender,  and  when  cold,  put  them  in  a  salad 
bowl  with  a  little  shallot,  chives  and  parsley, 
all  chopped,  and  for  each  quart  of  beans 
add  double  the  recipe  given  for  French 
dressing.  Stir  well  and  serve. 


OKRAS 

SWEET  PEPPERS 

MAYONNAISE 

DRESSING 


Okra  and  Sweet  Pepper 
Salad. 

Okras,  sweet  peppers,  rule  for  mayonnaise 
dressing. 

Cut  the  ends  and  stalks  from  some  tender, 
stringless  okras;  cook  them  in  boiling 
salted  water,  drain  and  lay  them  in  a  salad 
bowl.  Throw  some  sweet  peppers  into  hot 
fat,  peel  off  the  skins  and  cut  them  in 
Julienne.  Add  them  to  the  okras,  and 
cover  with  a  mayonnaise  dressing. 

36 


Asparagus  Salad. 

One  bundle  of  boiled  asparagus,  French 
dressing. 

Cut  the  tender  parts  of  asparagus  into 
pieces  of  equal  length  and  tie  them  in 
bunches,  then  cook  them  in  boiling  salted 
water  and  leave  them  to  get  cold.  A  few 
minutes  before  serving  put  the  asparagus 
into  a  salad  bowl,  and  pour  over  it  French 
dressing. 

Imperial  Salad. 

French  dressing,  rule  for  mayonnaise,  aspar- 
agus, truffles. 

Cut  off  some  green  asparagus  tops  one 
inch  in  length;  cook  them  in  boiled  salted 
water;  drain  and  lay  them  in  a  bowl, 
macerate  with  a  French  dressing.  Cut  some 
cooked  truffles  into  the  same  length  as  the 
asparagus,  season  them  the  same,  and  one- 
half  hour  later  lay  them  on  a  sieve  to  drain. 
Then  add  them  to  the  asparagus  and  mingle 
them  both  with  a  mayonnaise,  adding  a 
little  mustard. 


ASPARAGUS 
FRENCH  DRESSING 


FRENCH  DRESSING 
MAYONNAISE 
ASPARAGUS 
TRUFFLES 


37 


Lobster  Salad. 


LOBSTER 

FRENCH  DRESSING 
MAYONNAISE 

DRESSING 
LOBSTER  CORAL 
CLAWS 
CAPERS 
RADISHES  OR 

PARSLEY 


CHICKEN 

FRENCH  DRESSING 

MAYONNAISE 

DRESSING 
LETTUCE 
EGGS 


One  pint  lobster  meat,Frenchdressing,mayon- 
naise  dressing,  lobster  coral,  claws,  capers, 
radishes  or  parsley. 

Cut  the  lobster  meat  into  inch  cubes, 
season  with  a  French  dressing,  and  keep  on 
ice  until  ready  to  serve ;  then  mix  it  with 
one-half  the  mayonnaise.  Make  nests  of 
crisp  lettuce  leaves.  Place  one  heaped 
tablespoonful  of  lobster  in  each  nest  with 
one  tablespoonful  of  mayonnaise  on  top. 
Garnish  with  lobster  coral,  capers,  claws, 
radishes  or  parsley. 

Chicken  Salad. 

One  pint  each  of  cold  boiled  or  roasted 
chicken  and  celery,  or  half  as  much  celery  as 
chicken,  French  dressing,  mayonnaise  dressing, 
lettuce,  whites  of  four  hard  boiled  eggs. 

Cut  the  chicken  into  dice.  Scrape,  wash, 
and  cut  the  celery  in  dice.  Mix  and 
macerate  with  a  French  dressing,  and  keep 
on  ice  until  ready  to  serve.  Mix  part  of 
the  mayonnaise  dressing  with  the  chicken  ; 


arrange  the  salad  in  a  dish,  and  pour  the 
remainder  of  the  dressing  over  it,  and  gar- 
nish with  lettuce  or  celery  leaves  around 
the  chicken.  On  top  of  the  lettuce  place 
the  whites  of  the  eggs,  cut  into  rings,  and 
lay  so  as  to  form  a  chain. 


Mayonnaise  of  Sweetbreads. 

One  fair  of  sweetbreads,  one  table  spoonful  of 
lemon  juice,  one  head  of  lettuce,  one-half  pint 
mayonnaise  dressing,  a  slice  of  onion  if  liked. 

Clean  and  cook  the  sweetbreads  in  boiling 
salted  water,  with  one  tablespoonful  of  lemon 
juice,  twenty  minutes,  and  plunge  into  cold 
water  to  harden.  Stand  away  to  cool. 
When  cold,  cut  into  dice.  Arrange  the 
lettuce  leaves  around  a  salad  dish  ;  mix  the 
sweetbreads  with  a  part  of  the  mayonnaise, 
and  put  in  the  center  of  the  dish,  covering 
the  top  with  the  remainder  of  the  mayon- 
naise. A  thin  slice  of  onion  may  be  placed 
in  the  center  of  the  salad  bowl  before  adding 
the  salad  if  liked. 


SWEETBREADS 
LEMON 
LETTUCE 
MAYONNAISE 

DRESSING 
ONION 


39 


DANDELIONS 
FRENCH  DRESSING 
BEET  ROOT 


COS  LETTUCE 
CHERVIL 
TARRAGON 
FRENCH  DRESSING 


ONIONS 
LETTUCE 
FRENCH  DRESSING 


Dandelion  Salad. 

Dandelions,  French  dressing,  beet  root. 

This  salad  takes  the  place  of  wild  chicory, 
especially  in  winter,  and  by  growing  it  in 
cellars  it  can  be  had  very  white  and  tender. 

Clean  the  leaves  by  wiping  with  a  towel — 
do  not  wash  it ;  macerate  it  with  a  French 
dressing,  adding  a  few  slices  of  beet  root. 

Cos  Lettuce  Salad. 

(S  a  lade  de  Romaine.} 

Cos  lettuce,  chervil,  tarragon,  French  dressing. 

Remove  all  the  green  leaves  until  the 
yellow  ones  are  reached ;  wipe  each  leaf 
well,  place  in  a  salad  bowl  and  season  the 
salad  with  the  chervil  and  tarragon,  all  finely 
cut.  Macerate  with  a  French  dressing. 

Onion  Salad-Bermuda. 

Onions,  lettuce,  French  dressing. 

Arrange  thin  slices  of  onions  in  nests  of 
lettuce  on  a  shallow  dish.  Cover  with  a 
French  dressing. 


40 


English  W^alnut  and  Chicken 
Salad. 


'Twenty-four  English  walnuts,  onion,  pars  ley,     ENQLISHWALNUTS 
chicken  liquor,  celery,  cold  cooked  chicken,  may  on-     PARSLEY 

j     2     .      >  •/>  ./  CHICKEN 

naise  dressing.  CELERY 

MAYONNAISE 

Make  a  chicken  salad.  Parboil  the  Eng- 
lish walnuts  long  enough  to  remove  the 
skins.  In  boiling  the  nuts  add  a  slice  of 
onion,  a  sprig  of  parsley,  and  a  little  of  the 
chicken  liquor ;  then  drain,  remove  the 
brown  skins.  Mix  them  with  the  celery 
and  chicken.  Cover  with  a  mayonnaise 
dressing. 


Chestnut  Salad. 

Chestnuts,  mayonnaise  dressing,  lettuce. 

Parboil  the  chestnuts  ten  minutes  and 
remove  the  shells,  then  cook  them  in  boiling 
water  until  soft  but  not  broken.  Remove 
the  thin  brown  skin,  cut  in  quarter-inch 
slices,  moisten  with  mayonnaise  dressing. 
Arrange  on  cup-shaped  lettuce  leaves  and 
cover  with  mayonnaise. 


CHESTNUTS 
MAYONNAISE 

DRESSING 
LETTUCE 


STRING  BEANS 
LETTUCE 
WATER  CRESS 
FRENCH  DRESSING 


String  Bean  Salad. 

String  beans,  lettuce^  water  cress,  French 
dressing. 

Select  small,  tender  beans  of  uniform 
size,  not  more  than  three  inches  long. 
String  and  wash  in  cold  water.  Then  cook 
in  boiling,  salted  water,  uncovered,  and 
rapidly  for  fifteen  minutes.  When  they 
are  tender  turn  out  into  a  colander  and  rinse 
in  cold  water.  Let  them  dry,  and  put  into 
the  ice  chest  until  ready.  Macerate  them 
with  a  French  dressing.  Arrange  a  bed  of 
crisp,  light  colored  lettuce  leaves  in  the 
salad  bowl,  then  a  layer  of  water  cress  just 
inside  the  lettuce,  then  stack  the  beans  in 
the  center. 


CRESS 
BEET 
RADISHES 
MAYONNAISE 
DRESSING 


Magenta  Salad. 

Two  bunches  of  cress,  one  large  red  beet, 
eight  radishes,  one-half  pint  mayonnaise  dress- 
ing, one  tablespoonful  beet  juice. 

Wash  and  arrange  the  cress  on  a  salad 
dish.  Boil  the  beet  and  cut  it  into  fancy 


shapes,  cut  the  radishes  into  four  or  six 
pieces.  Add  enough  beet  juice  to  color  the 
mayonnaise  dressing.  Put  tablespoonfuls 
of  it  on  the  cress,  and  cover  the  top  with 
the  beet  and  radishes,  arranging  the  latter 
with  the  red  side  up.  The  beet  juice  for 
coloring  may  be  obtained  by  chopping  the 
blood  beet  fine,  and  boiling  it  with  a  little 
water  until  the  juice  is  extracted.  Strain 
and  boil  down. 


Cerveau  Salade. 

Calf  s  brains ',  one  table  spoonful  of  lemon  juice, 
mayonnaise  dressing,  lettuce,  capers. 

Wash  the  brains  thoroughly  in  cold  water, 
remove  the  red  membrane.  Cook  them  in 
boiling  salted  water  with  one  tablespoonful 
of  lemon  juice  ten  minutes,  then  plunge 
into  cold  water.  Cut  the  brains  into  small 
pieces,  and  mix  them  lightly  with  some  of 
the  mayonnaise.  Arrange  nests  of  lettuce 
leaves  on  a  salad  dish,  put  in  each  one  a 
little  of  the  salad,  cover  with  mayonnaise 
and  sprinkle  with  capers. 


CALF'S  BRAINS 

LEMON 

MAYONNAISE 

DRESSING 
LETTUCE 
CAPERS 


43 


Potato  a  la  Parisienne  Salad. 


POTATOES 
MAYONNAISE 

DRESSING 
PARSLEY 
BEETS 


Four  or  six  potatoes,  mayonnaise  dressing, 
parsley,  two  beets. 

Pare  and  cut  the  potatoes  with  a  vege- 
table cutter,  into  little  balls  the  size  of 
marbles.  Cook  them  in  boiling  salted  water 
until  tender,  drain  and  dry  carefully.  While 
warm  mix  them  with  the  mayonnaise.  Pour 
the  potato  balls  in  the  center  of  a  salad  dish, 
sprinkle  over  them  chopped  parsley.  Gar- 
nish with  a  border  of  pickled  beets,  which 
have  been  cut  into  points. 


TOMATOES 

SALT 

PEPPER 

ONION 

GELATINE 

MAYONNAISE 

DRESSING 
LETTUCE 
PARSLEY 


Tomato  Aspic  Salad. 

No.  i. 

One  pint  of  tomatoes,  one  teaspoonful  of  salt, 
one  saltspoonful  of  pepper,  one  teaspoonful  of 
onion  juice,  one-fourth  of  a  box  of  gelatine,  one- 
half  pint  of  mayonnaise  dressing,  lettuce, parsley. 

Strain  the  tomatoes,  add  the  salt,  pepper 
and  onion  juice,  add  the  gelatine.  Soak 
for  half  an  hour,  then  bring  it  to  the  boiling 


44 


point,  and  pour  into  small   moulds.     Put 
away  to  harden. 

When  ready  to  serve,  arrange  nests  of 
lettuce  leaves  on  a  salad  dish,  and  turn  out 
each  mould  of  tomato  jelly  in  the  nests. 
Pour  the  mayonnaise  dressing  around  them, 
sprinkle  with  chopped  parsley. 


Tomato  Aspic  Salad. 

No.  2. 

One-half  box  of  gelatine,  one-half  cup  of  cold 
water,  one  can  or  eight  tomatoes,  one  table- 
spoonful  of  chopped  onion,  one  saltspoonful  of 
celery  seed,  one  bay  leaf,  one  sprig  of  parsley, 
one-fourth  of  a  teaspoonful  of  beef  extract,  one 
teaspoonful  of  salt,  one-half  teaspoonful  of  pap- 
rika, one  tablespoonful  of  lemon  juice,  lettuce  or 
cress,  mayonnaise  dressing. 

Soak  the  gelatine  in  the  cold  water  one-half 
hour.  Add  the  strained  tomatoes,  onion, 
celery  seed,  bay  leaf,  parsley  and  beef  extract. 
Bring  it  to  the  boiling  point,  and  add  the 
paprika  and  lemon  juice;  mix  and  strain. 


GELATINE 
WATER 
TOMATOES 
ONION 

CELERY  SEED 
BAY  LEAF 
PARSLEY 
BEEF  EXTRACT 
SALT 
PAPRIKA 
LEMON 
LETTUCE  OR 

CRESS 
MAYONNAISE 

DRESSINQ 


45 


SCALLOPS 

TOMATOES 

MAYONNAISE 

DRESSING 
WATER  CRESS 


SCALLOPS 

CUCUMBERS 

SALT 

LEMON 

LETTUCE  OR 
CRESS 

FRENCH  OR  MAY- 
ONNAISE DRESS- 
INQ 

ONION 


Pour  into  a  mould,  when  firm  garnish  with 
lettuce  leaves  or  cress.  Serve  with  a  mayon- 
naise dressing. 

Scallop  and  Tomato  Salad. 

One  pint  of  scallops,  six  tomatoes,  mayonnaise 
dressing,  two  bunches  of  water  cress. 

Cook  the  scallops  as  directed  in  the  pre- 
ceding recipe.  Cut  them  into  dice.  Peel 
the  tomatoes,  cut  a  slice  from  the  stem  end, 
scoop  out  the  ends,  and  fill  the  cavities  with 
the  scallop  dice  and  put  a  tablespoonful  of 
mayonnaise  on  each.  Serve  on  the  cresses. 

Scallop  Salad. 

One  pint  of  scallops,  two  cucumbers,  one-half 
tablespoonful  of  salt,  one  tablespoonful  of  lemon 
juice,  one  bead  of  lettuce  or  cress,  French  or 
mayonnaise  dressing,  one  onion. 

Wash  the  scallops,  then  cook  in  boiling 
water  with  the  salt  and  lemon  juice  half  an 
hour.  Drain,  plunge  into  cold  water,  and 
when  cold  dry  them  in  a  napkin.  Cut  them 
in  slices  across  the  grain,  and  mix  them 


TONGUE 
ASPIC  JELLY 
CELERY 
MAYONNAISE 
DRESSING 


with  the  sliced  cucumbers.  Cut  the  onion 
and  rub  it  around  the  salad  bowl,  add  the 
salad  and  pour  over  it  a  French  or  mayon- 
naise dressing.  Garnish  with  lettuce  leaves 
or  cresses. 

Jellied  Tongue  Salad. 

One  cupful  of  chopped  cold  tongue,  two  cup- 
fuls  of  dark  aspic  jelly,  three  cupfuls  of  celery 
diced,  one-half  pint  mayonnaise  dressing. 

Mix  the  tongue  with  the  aspic  jelly,  pour 
into  small  timball  moulds,  and  set  away  to 
harden.  Mix  the  celery  with  a  part  of  the 
mayonnaise  and  put  it  in  the  center  of  a 
salad  dish,  around  which  arrange  the  moulds 
of  tongue.  Garnish  with  the  celery  leaves. 
Serve  the  remainder  of  the  dressing  in  a 
separate  dish. 

Chicken  Aspic  Salad. 

Cold  cooked  chicken,  aspic  jelly,  water  cress*    CHICKEN 

'         •*         J        -/  *  '        ACDir    ici 

olives,  mayonnaise  dressing. 

Cut  cold  cooked  chicken  in  neat  pieces. 
Cover  the  bottom  of  a  mould  with  the 


ASPIC  JELLY 
WATER  CRESS 
OLIVES 
MAYONNAISE 
DRESSING 


47 


aspic  jelly,  put  on  ice  and  when  hard  add 
a  layer  of  the  chicken,  which  has  been 
seasoned,  and  a  little  of  the  aspic  to  keep  it 
in  place,  then  add  enough  to  cover  it. 
Repeat  till  the  mould  is  full.  Garnish 
with  water  cress  and  olives.  Serve  with 
mayonnaise  dressing. 


Aspic  Jelly  for  Salads. 


SOUP  STOCK  Three  pints  of  soup  stock,  one  box  of  gelatine. 

GELATINE  /•    j      /•        i  •               •                  i                         * 

WHITE  WINE  AND  one  cupful  of  white  wine  and  water,  or  water 

WATER  OR  i      »                    •     •                   7  •                      i         r      77 

A  a       lemon  juice  >    whites  and  shells   of  two 


LEMON  JUCE 
EQQS  eggs 


Soak  the  gelatine  in  the  water  and  wine 
or  water  and  lemon  juice  until  soft.  Add 
it  to  the  soup  stock  —  beef  if  for  dark  jelly, 
and  veal  or  chicken  if  for  light.  Season 
highly,  and  mix  the  whites  and  shells  of  two 
eggs  with  the  stock  when  cold.  Cook  all 
together  until  hot,  stirring  all  the  time. 
Let  it  boil  till  a  thick  scum  has  formed; 
remove  it,  and  strain  through  a  napkin. 


Vegetable  Jelly  Salad. 

One-half  box  of  gelatine,  three-fourths  of  a 
cup  of  cold  water,  one  pint  of  boiling  water, 
one-half  cup  of  sugar,  one-half  cup  of  lemon 
juice  (large),  three  tomatoes,  two  bunches  of 
water  cress,  mayonnaise  dressing. 

Soak  the  gelatine  in  cold  water.  Cut 
the  lemon  rind  thin  and  cook  it  in  the  water 
five  minutes,  then  add  the  soaked  gelatine, 
sugar  and  lemon  juice.  Strain  it  into  a 
pitcher.  Wet  a  mould  in  cold  water,  and 
pack  it  in  ice.  Put  in  a  layer  of  jelly,  when 
hard  a  layer  of  nice  red  tomatoes  sliced  with 
a  little  water  cress.  Add  a  little  jelly  to 
keep  the  vegetables  in  place  before  adding 
enough  to  cover  the  fruit.  Repeat  till  the 
mould  is  full.  Garnish  with  cresses  and 
serve  with  mayonnaise  dressing. 

Brussels  Sprouts  and  Chestnut 
Salad. 

One  pint  of  Brussels  sprouts,  one-half  pint 
of  chestnuts,  mayonnaise  dressing. 

Clean  and  cook  the  Brussels  sprouts  in 
boiling  salted  water  one-half  hour,  or  until 


GELATINE 
WATER 
SUGAR 
LEMON 
TOMATOES 
WATER  CRESS 
MAYONNAISE 
DRESSING 


BRUSSELS 

SPROUTS 

CHESTNUTS 

MAYONNAISE 

DRESSING 


49 


ORANQES 

BANANAS 

LEMON 

SUGAR 

EOQ 

PINEAPPLE 


ORANQES 
SUGAR 
SHERRY 
MARASCHINO 


tender,  then  drain  and  add  to  them  the 
chestnuts,  which  have  been  shelled,  blanched 
and  boiled.  Add  mayonnaise  dressing  suf- 
ficient to  moisten  them.  Serve  in  a  salad 
bowl  with  the  remainder  of  the  dressing 
on  top. 

Banana  and  Orange  Salad. 

Four  oranges,  three  bananas,  juice  of  one- 
half  lemon,  juice  of  two  oranges,  one-half  cup- 
ful of  sugar,  white  of  one  egg,  one-half  cupful 
of  pineapple  juice. 

Slice  and  mix  in  a  bowl  the  oranges  and 
bananas.  Heat  to  the  boiling  point,  the 
orange  and  lemon  juice,  sugar  and  white  of 
the  egg,  then  simmer  five  minutes.  Strain 
through  a  muslin  upon  the  fruit,  add  the 
pineapple  juice.  Set  away  on  ice  to  become 
chilled  before  serving. 

Orange  Salad. 

Eight  oranges,  one-half  cup  of  sugar,  one  gill 
of  sherry,  one  tablespoonful  of  Maraschino. 

Peel  and  cut  the  oranges  into  thin  slices. 
Mix  all  the  other  ingredients  together,  stir 


LEMON 
CREAM 
BANANAS 
LETTUCE 


until  the  sugar  is  dissolved,  pour  it  over  the 
fruit,  and  put  it  into  the  refrigerator  for 
an  hour. 

Orange  and  lemon  juice  may  be  used 
instead  of  wine. 

Banana  Salad. 

Yolk  of  one  egg,  one  salt  spoonful  of  salt,  one-     EQQ 
half  teaspoonful  of  powdered  sugar,  one-half    SUGAR 
pint  of  oily  two  tablespoonfuls  of  lemon  juice, 
one  gill  of  cream,  six  bananas,  lettuce. 

Stir  the  egg,  salt  and  sugar  in  a  shallow 
dish,  add  the  oil  slowly,  and  enough  of  the 
lemon  juice  to  thin  it.  Just  before  serving 
add  the  cream,  which  has  been  whipped. 
Arrange  nests  of  lettuce  leaves  on  a  salad 
dish.  Slice  the  bananas,  lay  several  pieces 
in  each  nest  and  cover  with  the  dressing. 


Artichoke  Salad. 

One  bottle  of  French  artichokes,  French 
dressing,  mayonnaise  dressing,  lettuce,  parsley, 
onion  if  desired. 

Wash  the  artichokes  in  cold  water  and 
cover  with  the  French  dressing.  When 


FRENCH  ARTI- 
CHOKES 

FRENCH  DRESSING 

MAYONNAISE 
DRESSING 

LETTUCE 

PARSLEY 

ONION 


ready  to  serve,  place  one  artichoke  on  a 
few  crisp  lettuce  leaves ;  then  put  a  table- 
spoonful  of  the  mayonnaise  on  top. 
Sprinkle  with  chopped  parsley.  A  few 
drops  of  onion  juice  may  be  added  if  desired. 


Rice  and  Mutton  Salad. 


RICE 

MUTTON 

MAYONNAISE 

DRESSING 
LETTUCE 
EQQS 


One-half  cupful  of  rice,  two  cupfuls  of  cold 
minced  mutton,  mayonnaise  dressing,  one  head 
of  lettuce,  whites  of  three  hard  boiled  eggs. 

Cook  the  rice  rapidly  in  boiling  salted 
water  about  twenty  minutes,  drain  and  dry 
carefully  in  the  oven ;  mix  while  hot  with 
the  meat  which  has  been  moistened  with  a 
little  of  the  dressing.  Turn  into  small 
moulds  and  set  away  until  chilled.  Arrange 
nests  of  lettuce  leaves  on  a  salad  dish,  turn 
each  mould  into  one.  Garnish  with  the 
whites  of  eggs  cut  in  rings,  and  just  before 
serving  fill  the  centers  with  mayonnaise 
dressing,  the  remainder  being  served  in  a 
separate  dish. 


Swedish  Salad. 


One  cupful  of  cold  chicken  diced,  one  cupful 
of  beef  tongue,  one  cupful  of  smoked  salmon,  one 
carrot,  two  potatoes,  one  cupful  of  string  beans, 
French  dressing,  one-half  pint  mayonnaise 
dressing,  pickled  beet. 

Separate  the  fish  into  flakes  and  add  it  to 
the  chicken.  Boil  the  vegetables,  cut  them 
into  dice,  macerate  them  with  the  French 
dressing;  mix  with  the  meat.  Put  in  a 
salad  bowl  and  add  the  mayonnaise  dressing. 
Garnish  with  pickled  beet  cut  in  fancy 
shapes. 


CHICKEN 
BEEF  TONGUE 
SMOKED  SALMON 
CARROT 
POTATOES 
STRING  BEANS 
FRENCH  DRESSING 
MAYONNAISE 

DRESSING 
PICKLED  BEET 


Salade  de  Veau. 

No.  7. 

One  pint  of  veal  diced,  French  dressing, 
capers,  parsley. 

Macerate  the  veal  with  the  French  dress- 
ing. Put  into  asalad bowl,  andsprinkleover 
with  chopped  parsley  and  whole  capers. 
Arrange  sprigs  of  parsley  around  the  salad. 


VEAL 

FRENCH  DRESSING 

CAPERS 

PARSLEY 


VEAL 

FRENCH  DRESSING 

MAYONNAISE 

DRESSING 
LETTUCE 
CAPERS 


Salade  de  Veau. 

No.  2. 

One  pint  of  veal  diced,  French  dressing, 
mayonnaise  dressing,  lettuce,  capers. 

Macerate  the  veal  with  the  French  dress- 
ing. Arrange  in  a  salad  bowl  on  crisp  let- 
tuce leaves,  cover  the  veal  with  the  mayon- 
naise dressing,  and  sprinkle  capers  over 
the  top. 

Apple  and  Onion  Salad. 


APPLES 
ONION 

FRiJcS'DRESSING          &****  ^SSmg. 


Three  mildly  acid  apples,  one  onion,  lettuce, 


APPLE 

ENGLISH  WAL- 
NUTS 

MAYONNAISE 
DRESSING 

LETTUCE 


Slice  the  onion  and  apples.  Arrange  in 
nests  of  lettuce  leaves,  and  season  with  the 
French  dressing. 

Apple  and  English  Walnut 
Salad. 

Two  cupfuls  of  sliced  apple,  two  cupfuls  of 
sliced  English  walnuts,  mayonnaise  dressing, 
lettuce. 


54 


Mix  the  apple  and  walnuts  together. 
Arrange  in  a  salad  bowl  with  lettuce  leaves, 
and  cover  with  the  mayonnaise  dressing. 

Apple ,   Chestnut  and  Celery 
Salad. 

One-and-a-balf  cupfuls  each  of  sliced  apple, 
celery  and  boiled  chestnuts,  cooked  dressing  No. 
2,  celery  tips. 

Cut  the  apples  in  thin  slices.  Shell  and 
boil  the  chestnuts  fifteen  minutes  or  until 
soft  but  not  broken.  Drain  and  when  cool 
cut  the  chestnuts  and  celery  in  slices. 
Moisten  with  a  part  of  the  dressing  and  put 
in  a  salad  dish  with  the  remainder  of  the 
dressing  on  top.  Garnish  with  celery  tips. 

Japanese  Salad. 

(Mrs.  Rorer.) 

Two  potatoes,  six  cooked  or  canned  mush- 
rooms, one  teaspoonful  of  salt,  one  tablespoon- 
ful  of  onion  juice,  one-fourth  teaspoonful  pepper, 
four  tablespoonfuls  of  white  wine,  twelve  sar- 
dines, lettuce,  parsley,  French  dressing. 

Boil  the  potatoes  and  while  hot  cut  into 
dice,  add  the  mushrooms  chopped  fine. 


APPLE 
CELERY 
CHESTNUTS 
COOKED  DRESSING 

NO.  2 
CELERY 


POTATOES 
CANNED  MUSH- 
ROOMS 
SALT 
ONION 
PEPPER 
WHITE  WINE 
SARDINES 
LETTUCE 
PARSLEY 
FRENCH  DRESSING 


55 


LETTUCE 

RADISHES 

OLIVES 

FRENCH  DRESSING 


CORN 

MILK 

SALT 

BUTTER 

PEPPER 


Mix,  add  the  salt,  onion  juice  and  pepper. 
Sprinkle  over  the  wine,  and  stand  on  ice. 
When  ready  to  serve,  add  the  sardines, 
turn  into  a  salad  bowl  on  white  lettuce 
leaves. 

Sprinkle  over  chopped  parsley  and  cover 
with  a  French  dressing. 

Radish  Salad. 

One  bead  of  lettuce,  small  round  radishes, 
olives,  French  dressing. 

On  a  salad  dish  arrange  two  light  crisp 
lettuce  leaves  for  each  person,  in  the  center 
of  these  leaves  arrange  the  radishes  (which 
have  been  cut  in  quarters)  with  the  red 
side  up,  around  them  put  a  border  of  olives, 
which  have  been  cut  in  quarters  lengthwise, 
and  stoned.  Just  as  the  salad  is  served  pour 
over  the  French  dressing. 

American  Corn  Salad. 

(Mrs.  Marshall.) 

Two  or  three  young  heads  of  corn,  milk,  salt, 
butter,  pepper. 

Remove  the  outer  leaves  and  sticky  part 
from  the  heads  of  corn  and  put  them  into 


a  stew  pan  of  boiling  milk  and  water  that 
is  seasoned  with  salt  and  a  pat  of  butter, 
just  bring  to  a  boil,  remove  any  scum  and 
simmer  gently  for  fifty  or  sixty  minutes, 
then  take  up  and  drain  them  on  a  hair 
sieve,  put  a  clean  wet  cloth  over  the  corn 
and  leave  till  cold.  Place  the  corns  on  a 
flat  dish,  season  with  pepper  and  salt,  mask 
them  with  the  prepared  sauce  and  serve. 


Sauce  for  American  Corn 
Salad. 

Tolks  of  three  raw  eggs,  one  pint  of  salad 
oil,  one  teaspoonful  of  raw  English  mustard, 
one  table  spoonful  of  tarragon  vinegar,  twelve 
raw  oysters,  coralline  pepper,  one  gill  of  cream, 
one  onion. 

Mix  the  yolks  of  the  eggs  into  the  oil, 
add  to  it  the  mustard,  vinegar  and  the 
oysters  that  have  been  pounded  and  rubbed 
through  a  sieve,  add  a  good  dust  of  pepper, 
the  stiffly  whipped  cream  and  the  onion 
finely  chopped.  Mix  all  together  and  use. 


EQQS 

SALAD  OIL 
ENGLISH  MUSTARD 
TARRAGON 

VINEGAR 
OYSTERS 
CORALLINE 

PEPPER 
CREAM 
ONION 


57 


^CULTURE   LIBR 

40   GIANNINI    HALL 
EXT.    4493 


^00-V54(1887S16)476 


